Processing Day Support Group ~ HELP us through the Emotions PLEASE!

[Sally Sunshine]

Quote: like I said before, I do a thick mash so I don't have to strain, I had issues up until I did it this way, thick and hot water. I think that pot has to be warm for a long period of time, and what happens when its thick is it actually holds that heat in the center and stews. you cant see any water on my top at all it looks like a thick cake when it puffs up! I PROMISE to have DH help and make a new batch with a video this weekend!!

 

[Sally Sunshine]

Quote: oh Wow that's good to know first hand, I would hate to spend a fortune and then never get the forms! Thank you so much!

 

[Sally Sunshine]

Quote: did you see the post using a bungie at the cones? its below this OP

 

[Sally Sunshine]

Quote: interesting!

 

[Sally Sunshine]

Tell me this......

a commercial chicken skin vs a homeground chicken skin...... IS THERE A DIFFERENCE and if so in what way?
DH says homegrowns are gross, I was too small when we used to eat them to even notice!

 

[Wax Myrtle]

I looked up chicken cone, the results =cool! not what I wanted but never had these! yummm what are they!

Ahem, I believe they are clearly labeled. They are The Mighty Cone!!! Chicken flavored, obviously. Lol

 

[WalkingOnSunshine]

Tell me this......

a commercial chicken skin vs a homeground chicken skin...... IS THERE A DIFFERENCE and if so in what way?
DH says homegrowns are gross, I was too small when we used to eat them to even notice!

Not really. If you're not good at plucking, you'll get some tears. But with modern equipment, there are tears any way.

 

[Wax Myrtle]

Tell me this...... 

a commercial chicken skin vs a homeground chicken skin...... IS THERE A DIFFERENCE and if so in what way? 
DH says homegrowns are gross, I was too small when we used to eat them to even notice!

Only thing I've noticed different are the feather follicles on older heritage-type birds tend to be a little larger than the follicles on younger commercial breeds. Might make a difference if you cook in a way to leave the skin soft and then expect to eat it, Luke my mamas "bbq chicken" where she braises quarters with skin on in BBQ sauce. Skin is always soft, chewy and Eeew. I don't eat skin that isn't crispy (or at least rendered.)

 

[3 NH reds]

OK - I took the loose cover off the pails that held the FF getting ready to toss it and found what appeared to be a spider webb of white on the surface. I stirred it before thinking to take a photo to have you tell me if this is what is supposed to happen. Oh and by the way, when I went back to check on the chicks a few hours later, all the feed with FF mixed it was GONE.
tell me what you think from this photo.




Thanks

That is normal ACV mother does leave some funny looking stuff on the surface. I can't see how chickens love it but they do. Check out the fermented feed thread for lots of info.

Tell me this......

a commercial chicken skin vs a homeground chicken skin...... IS THERE A DIFFERENCE and if so in what way?
DH says homegrowns are gross, I was too small when we used to eat them to even notice!

If there is anyone around you that raises birds buy one cleaned and feed him that for dinner then next day tell him .
If you don't want to buy a cone you can use a feed bag. I used this last year for Turkey just cut a hole in the bottom of the bag for the head and go for it.

Ahem, I believe they are clearly labeled. They are The Mighty Cone!!! Chicken flavored, obviously. Lol

Is it just me or does the chicken look burned in the cone?

 

[Sally Sunshine]

Quote:
They look amazing! I would have the chicken and slaw but wonder what the sauce is, DH would love a fish one! He likes those fish tacos from On the border or whatever that place is called.